Bring
a medium pot of salted water to a boil. Plunge the basil into the boiling water
and blanch for 2 minutes. Drain the leaves and hold under running cold water to
stop the cooking process. Drain, and squeeze the leaves of excess water.

Put
all the ingredients in the bowl of a food processor fitted with the steel blade
attachment. Process until smooth, about 2 minutes. Transfer to an airtight container
and refrigerate. (The pistou can be made one day ahead. The extra sauce can be
used to toss with pasta or as a spread on toasted croutons or sandwiches.)For
the Puff Pastry:

1 pound frozen puff pastry Egg wash,

1
egg whisked with 1 teaspoon water

Center a rack in the oven and preheat
the oven to 400°F.

On a lightly floured surface with a floured rolling
pin, roll the puff pastry to a 3/16-inch thickness. Using a 4-inch round cutter,
cut the dough into 8 discs. Place the discs on a parchment paper-lined baking
sheet and refrigerate for 15 minutes. Brush the discs with egg wash. Dock the
dough by pricking the surface with a fork. Bake until golden brown, 10 to 12 minutes.
Transfer to a wire rack to cool.For the Tomatoes:

10
large plum tomatoes, cut crosswise into

1/8-inch thick slices

kosher
salt and freshly ground black pepper to taste

2 Tablespoons extra-virgin
olive oil

To remove excess moisture from the tomatoes, place the
tomatoes slices in an even layer on baking sheets lined with several layers of
paper towels or kitchen towels. Season the tomatoes with salt. Allow the slices
to drain in the refrigerator for 2 to 3 hours.

Center a rack in the oven
and preheat the oven to 350°F.

Brush ½ tablespoon of the olive oil in the
bottoms of four 4-inch nonstick round tart pans. Arrange the tomato slices in
an overlapping circle, about 12 per pan. Season with salt and pepper. Place the
pans onto a baking sheet until the tomatoes are soft, about 10 minutes. Using
the back of a spoon, press the tomatoes flat.

In a
large sauté pan, melt the butter over medium-low heat. Add the onions and thyme
and season with salt and pepper. Cook until the onions start to caramelize, 10
to 15 minutes. When brown, remove and set aside.

For the Herb Goat Cheese:

4 ounces fresh goat cheese, softened

2 teaspoons mascarpone cheese

2 teaspoons heavy cream

2 Tablespoons Pistou Sauce (see recipe
above)

2 Tablespoons finely chopped shallots

2 Tablespoons finely
chopped chives

1 teaspoon finely chopped garlic

kosher salt
and freshly ground black pepper to taste

In a small bowl,
mix together the goat and mascarpone cheeses, heavy cream, pistou sauce, shallots,
chives, and garlic. Season with salt and pepper to taste.For the Frisée
Salad:

In a medium bowl, toss together the frisée,
mushrooms, olives, tomatoes, chervil, chives, olive oil, and lemon juice. Season
with salt and pepper to taste.

To Assemble and Serve: Place
a scoop of the goat cheese mixture in the center of the warm tomatoes. Divide
the warm caramelized onions evenly over the goat cheese and top with a puff pastry
circle.

Invert each tomato tart onto the center of each plate and remove
the molds. If necessary, use a spoon and gently tap the bottom of the molds to
release the tatins. Place a small mound of the frisée-mushroom salad on top. Drizzle
the pistou sauce around the plate.